In a large non-stick skillet or saute pan, melt butter over medium-high heat. Swirl to coat the bottom. Add the chopped shallot and cook, stirring, 2-3 minutes. Add the mushrooms and wine. Reduce the heat to medium and cook, covered, 7-9 minutes. Uncover the pan. Increase the heat to high and cook 5-6 minutes, until the juices have evaporated. Remove from heat, stir in the parsley and ground pepper to taste. Serve immediately.